FOH Food Safety Front of House Seating 
Apicbase
MARCH 28, 2024
Restaurant back-of-house operations form the backbone of a restaurant’s success. The back-of-house (or BOH) manages crucial elements that impact cost control and profitability. These include food production and inventory management. Additionally, the BOH handles food safety and restaurant administration.
7 Shifts
NOVEMBER 12, 2020
Reviewing health and safety protocol. What to include in your restaurant onboarding process. What documentation to give out and collect during onboarding. What is employee onboarding? Employee onboarding is the process of welcoming a new employee to your team. It usually involves an orientation, paperwork collection, and training.
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Modern Restaurant Management
MARCH 10, 2021
In the past, kitchens worked by a paper ticket system, which was handwritten by the waitstaff and passed to the back-of-house (BOH) staff. This is the perfect tool for training, and in fact can be programmed with phantom tickets —non-food-related orders— to remind staff to take on other tasks. Why would I need a platform?
Modern Restaurant Management
JUNE 29, 2020
For FOH: Assure front of house staff that you are complying with or exceeding all regulatory local, state and federal rules and regulations. less interaction with guests, they do have plenty of interaction with FOH staff. So, if someone from FOH gets sick, they too are vulnerable. They are for your own safety too.
Modern Restaurant Management
MARCH 25, 2021
In the past, kitchens worked by a paper ticket system, which was handwritten by the waitstaff and passed to the back-of-house (BOH) staff. This is the perfect tool for training, and in fact can be programmed with phantom tickets —non-food-related orders— to remind staff to take on other tasks. Why would I need a platform?
EATER
JUNE 26, 2020
And yet more business didn’t translate to more staff: The 200-seat restaurant still employed fewer than half the workers it had before the pandemic. And yet more business didn’t translate to more staff: The 200-seat restaurant still employed fewer than half the workers it had before the pandemic.
7 Shifts
MAY 31, 2021
How is the restaurant's budget broken down between key expenses like food costs, labor, and fixed costs? For a restaurant to operate efficiently, it needs to be stocked up with the right amount of inventory – however, it can't be so stocked up that food waste becomes an issue. That's why restaurateurs rely on restaurant operations.
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